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4

tl;dr It looks like your milk has curdled. It is unlikely to be related to the silver cup. Milk is composed of casein, albumin proteins, sugar, some amount of fat, and vitamins including riboflavin. The solution of protein and fats is opaque white. When milk is curdled- usually by exposure to acid and/or heat, the casein proteins denature and tangle up much ...


3

If you are considering heating any food in it, I would say no. Silver itself is not especially pleasant (wikipedia and a more detailed CDC study). So, if you have a dish that is losing its silver plating, it would be wise to be overly cautious than casual about using it for food again. Is the base copper or brass? There is copper in brass anyway. Copper ...


2

Silver sulfide, AKA tarnish, has a solubility of 0.14 mg/L (0.14 ppm), and takes a long time to dissolve. EPA action levels are much higher: The Environmental Protection Agency (EPA) recommends that the concentration of silver in public drinking water supplies not exceed one milligram per liter of water — one part per million — because of the skin ...


2

Aluminium is just a catalyst (is not consumed) in this reaction Silver sulfides are in theory reformed back into silver, so none should be lost. In practice the sulfides will have moved the silver away from the main surface with pitting etc, so some silver will be lost, but there is no product that can put the silver back in place anyway A large surface ...


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Electrochemical de-tarnishing removes very little silver compared to mechanical methods. However, you may get uneven cleaning and color changes from the way the silver recrystallizes.


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